1. To prepare the meatballs: Cut the chicken into chunks and drop into a food processor, processing until finely ground. Combine with the sausage, egg, breadcrumbs, parsley, thyme and pepper. Form into 1-inch meatballs, wetting your hands to prevent sticking.

2. Heat 1 teaspoon olive oil at a time in a large nonstick skillet and brown the meatballs in two batches. Set aside briefly.

3. To prepare the vegetables: In a large skillet heat the olive oil over medium-low heat. Add the onions and garlic, sautéing until very soft, about 15 minutes. Transfer to a bowl and combine with artichoke hearts, tomatoes, capers, olives, 2 tablespoons lemon juice, thyme, parsley, salt and pepper.

4. Spoon half of the vegetables into a glass baking pan; top with the meatballs and spoon the remaining vegetables over the meatballs. Pour the chicken broth over all.

5. Cover and bake in a preheated 325-degree oven 1 hour. Sprinkle with the remaining tablespoon lemon juice and the Parmesan. Serve with noodles or bread to soak up the juices.

— Adapted by The Seattle Times archives in 1991 from “Chez Panisse Cooking” by Paul Bertolli with Alice Walters.